Romantic Christmas Dinner for Two?!
My husband has never had a really good Christmas, and every Christmas we have been seperated!. With him possibly going to Afghanistan this might be our last one for a while together!. Plus, our anniversary is coming up and I could be in labor or already have the baby by then!. So this is our last chance for a romantic dinner anyway for a loooong time!.
We don't have much money this year, but I want to do something for us!. Something that's still romantic, unique, but not going to tear a hole in the pocket!. I think our budget *unfortunately* is going to have to be about 30 dollars!. Less if possible!.
Any ideas!? I tried posting this in the christmas section, but the only people who replied were people recommending spaghetti and taco bell!.Www@FoodAQ@Com
We don't have much money this year, but I want to do something for us!. Something that's still romantic, unique, but not going to tear a hole in the pocket!. I think our budget *unfortunately* is going to have to be about 30 dollars!. Less if possible!.
Any ideas!? I tried posting this in the christmas section, but the only people who replied were people recommending spaghetti and taco bell!.Www@FoodAQ@Com
Answers:
I know what you mean on a budget!. My husband was in the service,too!. He is now retired from the service!. You could make a nice roast beef with carrots, potatoes and onions!. salt and pepper to taste!. You can substitute any cuts of beef if you can find on sale or a round cut of steak can be substituted!. you can add mushrooms to this dinner,too!. Cut them up and add them to slow cooker or even put them in a roasting pan on 375 degrees!. add water to the pan and veggies and cover with aluminum!. make sure you add enough water to the meat and veggies to make a broth!. salt and pepper to taste!. cook for about an 1 hour or so it all depends how done you want your beef to cook!.
After the beef is done, you take out the vegetables and meat put them aside!. You can make gravy out of the broth!. add the broth from the roasting to a sauce pan!.You need 3 tablespoons of cornstarch and enough water to make it thin!. if you drop the cornstarch in the broth you will get a mess!. add a little bit of Worcestershire sauce into the broth!. you should have enough pepper and salt in the broth!. taste the broth before you add the cornstarch mixture!. If it doesn't have enough beef taste you can add beef broth or bouillon to the broth!.
Bring broth to a boil and stir the cornstarch mixture into the broth!. Add while you stir the broth and when it is as thick as you want your gravy you are done!. take it off the stove!.
I hope i helped you !. You can get a slowcooker meal from the freezer too!. Good Luck!Www@FoodAQ@Com
After the beef is done, you take out the vegetables and meat put them aside!. You can make gravy out of the broth!. add the broth from the roasting to a sauce pan!.You need 3 tablespoons of cornstarch and enough water to make it thin!. if you drop the cornstarch in the broth you will get a mess!. add a little bit of Worcestershire sauce into the broth!. you should have enough pepper and salt in the broth!. taste the broth before you add the cornstarch mixture!. If it doesn't have enough beef taste you can add beef broth or bouillon to the broth!.
Bring broth to a boil and stir the cornstarch mixture into the broth!. Add while you stir the broth and when it is as thick as you want your gravy you are done!. take it off the stove!.
I hope i helped you !. You can get a slowcooker meal from the freezer too!. Good Luck!Www@FoodAQ@Com
I just answered a question regarding what to make for Christmas and some of that sounds good for you too!. Any of these 3 could be under $10 I think-Shrimp, Steak, or Chicken!.
Salad -probably under $4!.00 for a bag of prepared salad( with toppings- shredded cheese, bacon bits, cubed ham, and dressing)
Potatoes (cream potatoes, au gratin or baked with toppings)packs of cream or au gratin can be under $3!.00!.
That leaves at least $10 for rolls, dessert or fruit!
I hope you have a wonderful Christmas, that you enjoy your baby and that your husband doesn't have to go to Afghanistan!. Merry Christmas!Www@FoodAQ@Com
Salad -probably under $4!.00 for a bag of prepared salad( with toppings- shredded cheese, bacon bits, cubed ham, and dressing)
Potatoes (cream potatoes, au gratin or baked with toppings)packs of cream or au gratin can be under $3!.00!.
That leaves at least $10 for rolls, dessert or fruit!
I hope you have a wonderful Christmas, that you enjoy your baby and that your husband doesn't have to go to Afghanistan!. Merry Christmas!Www@FoodAQ@Com
Listen, money isn't needed for a nice dinner!. Candles, soft music, an inexpensive bottle of wine and just the two of you should be enough!.
Hold hands, talk about the good things and just enjoy each other!. Oh, by the way, please tell you husband THANKS FOR WHAT HE IS DOING FOR THE REST OF US!. We appreciated it a lot!.Www@FoodAQ@Com
Hold hands, talk about the good things and just enjoy each other!. Oh, by the way, please tell you husband THANKS FOR WHAT HE IS DOING FOR THE REST OF US!. We appreciated it a lot!.Www@FoodAQ@Com
You could try a shrimp alfredo!. Saute some shrimp and mushrooms if you like, add a good jar of alfredo sauce, pasta!. Add a tossed salad, crusty bread!. Add candles, soft music and chocolate!. You should come out well under $30!.
It's quick, easy and it really is the thought that counts!.
Best of luck to you and your husband!.Www@FoodAQ@Com
It's quick, easy and it really is the thought that counts!.
Best of luck to you and your husband!.Www@FoodAQ@Com
It's understandable that you would want this meal to be special, especially if it might be your last holiday together for a while!. What you should do, is take his favorite meal, and alter it so that it fits within your budget!. For example, my husband LOVES lasagna, but right now we are on a really tight budget, so I altered the recipe so that I could make it for him:
THIS IS THE BETTY CROCKER RECIPE FOR LASAGNA:
1 pounds Ground Beef (500g)
? pounds Ground Lean pork (250g)
1 can Whole Tomatoes (28oz/796ml)
2 cans Tomato Paste (5 1/2oz/796ml) or 1 can (13oz/369ml)
2 teaspoons Garlic Salt
1? teaspoon Dried Oregano
1 teaspoon Dried Basil
2 cups Creamed Cottage Cheese (500 gram container)
1 cup Parmesan Cheese; grated
12 ounces Mozzarella Cheese (3 cups/375g); shredded
12 ounces Lasagna Noodles (about 12); cooked and drained well
What I do, is go to Publix (that's the local grocery store in my area), and instead of buying ground beef, I buy something called the "ground manager's special"!. It's much cheaper, and it is actually a better cut of meat!. What happens, is when the butcher is cutting steaks and other high-end cuts of meat, there are scraps left-over!. What the butcher does is grind the meat, and sells it for half the cost of other ground meats (there are not brains or other gross things in there)!. Instead of worrying about buying cans of tomatoes, tomato paste, or spices, but a jar of pre-made spaghetti sauce (which at least one brand is on sale at the neighborhood grocery store each week)!. The cottage cheese is the substitute for the expensive ricotta cheese that lasagna usually has!. Buy only what you need when it comes to the parmesean cheese (the smallest container I have seen is about a cup of parmesean)!. Buy a block of mozzerella cheese (store brand or whatever is on sale as the cheapest), and shred or slice thinly yourself {pre-shredded cheese costs almost double}!. Lasagna noodles are usually about a dollar a box, and sometimes are buy-one-get-one-free!. Don't buy store-bought garlic bread- just take a couple of slices of bread, smear with butter and garlic powder and bake in the oven at 350 degrees until it is the right texture for you to eat!. If you want a salad to go along with it, don't buy pre-packaged salad!. Buy the lettuce, and whatever other vegetables you like, and slice them yourself!. And if you want a special drink, buy a bottle of sparkling grape juice to share!.
Eat off your best dishes, and drink out of your best glasses, and make sure that the table has lit candles, and the lights are dimmed/out when you are eating!. A little bit of jazz or other light music in the background, couldn't hurt either!.
Dessert could be something as simple as a piece of chocolate, or some home-made (still warm) chocolate-chip cookies, and a glass of milk!.
Whatever you decide to make, make it as close to home-made as possible, and make sure you serve it hot!. If your husband is going to Afganistan, he will probably be eating MREs and ****-on-a-shingle on a daily basis!.Www@FoodAQ@Com
THIS IS THE BETTY CROCKER RECIPE FOR LASAGNA:
1 pounds Ground Beef (500g)
? pounds Ground Lean pork (250g)
1 can Whole Tomatoes (28oz/796ml)
2 cans Tomato Paste (5 1/2oz/796ml) or 1 can (13oz/369ml)
2 teaspoons Garlic Salt
1? teaspoon Dried Oregano
1 teaspoon Dried Basil
2 cups Creamed Cottage Cheese (500 gram container)
1 cup Parmesan Cheese; grated
12 ounces Mozzarella Cheese (3 cups/375g); shredded
12 ounces Lasagna Noodles (about 12); cooked and drained well
What I do, is go to Publix (that's the local grocery store in my area), and instead of buying ground beef, I buy something called the "ground manager's special"!. It's much cheaper, and it is actually a better cut of meat!. What happens, is when the butcher is cutting steaks and other high-end cuts of meat, there are scraps left-over!. What the butcher does is grind the meat, and sells it for half the cost of other ground meats (there are not brains or other gross things in there)!. Instead of worrying about buying cans of tomatoes, tomato paste, or spices, but a jar of pre-made spaghetti sauce (which at least one brand is on sale at the neighborhood grocery store each week)!. The cottage cheese is the substitute for the expensive ricotta cheese that lasagna usually has!. Buy only what you need when it comes to the parmesean cheese (the smallest container I have seen is about a cup of parmesean)!. Buy a block of mozzerella cheese (store brand or whatever is on sale as the cheapest), and shred or slice thinly yourself {pre-shredded cheese costs almost double}!. Lasagna noodles are usually about a dollar a box, and sometimes are buy-one-get-one-free!. Don't buy store-bought garlic bread- just take a couple of slices of bread, smear with butter and garlic powder and bake in the oven at 350 degrees until it is the right texture for you to eat!. If you want a salad to go along with it, don't buy pre-packaged salad!. Buy the lettuce, and whatever other vegetables you like, and slice them yourself!. And if you want a special drink, buy a bottle of sparkling grape juice to share!.
Eat off your best dishes, and drink out of your best glasses, and make sure that the table has lit candles, and the lights are dimmed/out when you are eating!. A little bit of jazz or other light music in the background, couldn't hurt either!.
Dessert could be something as simple as a piece of chocolate, or some home-made (still warm) chocolate-chip cookies, and a glass of milk!.
Whatever you decide to make, make it as close to home-made as possible, and make sure you serve it hot!. If your husband is going to Afganistan, he will probably be eating MREs and ****-on-a-shingle on a daily basis!.Www@FoodAQ@Com
Try this menu:
APPETIZER:
Noisemakers
24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
Place a wonton wrapper on a work surface with one corner facing you; roll into a cone!. Cut the open end with a sharp scissors until edge is even!. Place a 1-in!. foil ball in opening!. Place seam side down on a greased baking sheet!. Repeat with remaining wonton wrappers!.
Bake at 375 degrees F for 10 minutes or until golden brown!. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt!. Brush over horns!. Remove to a wire rack to cool completely!. Remove foil balls!.
In a mixing bowl, beat cream cheese until smooth!. add the sour cream, lemon juice and remaining dill; mix well!. Fold in the crab!. Transfer to a pastry or plastic bag; cut a hole in the corner!. Pipe into cooled horns!.
MAIN COURSE & SIDE:
Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing
2 tablespoons olive oil
6 medium green onions, chopped
1 tablespoon minced garlic
2 (14 ounce) cans artichoke hearts, drained and chopped
2 (13!.75 ounce) cans sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1/2 cup butter, cut into pieces
1 teaspoon ground black pepper
3 cups Chicken Broth
1 (16 ounce) package Herb Seasoned Stuffing Mix
1 (5 pound) center cut boneless pork loin roast, butterflied
Ground black pepper
Garlic powder
Heat oil in large skillet!. Add green onions and garlic and cook until tender!. Add artichokes, mushrooms, parsley, butter and black pepper!. Cook and stir until butter is melted!.
Add broth!. Heat through!.
Place stuffing in large bowl!. Add broth mixture!. Mix lightly!.
Preheat oven to 400 degrees F!. Sprinkle pork with black pepper!. Spoon 3 cups stuffing mixture down the center of the pork!. Fold the sides over the filling to form a roll!. Tie the pork crosswise at 2-inch intervals with kitchen twine!. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting!.)
Sprinkle additional black pepper and garlic powder over pork!. Place pork in roasting pan and bake for 45 minutes or until cooked through but slightly pink*!. Let pork stand 10 minutes!. Remove twine before slicing!.
SERVE WITH:
Colorful Vegetable Saute
2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider or white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted
In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes!. Add cabbage, salt and pepper; saute 1 minute longer!. Combine vinegar and water; pour over the vegetables!. Saute 3 minutes more!. Sprinkle with sesame seeds; cook and stir for 1 minute
FOR DESSERT:
Black Forest Mousse
2 cups milk
1 (3!.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling
2 cups whipped topping
In a bowl, beat the milk and pudding mix for 2 minutes or until smooth!. Let stand until slightly thickened, about 2 minutes!. Stir in pie filling!. Gently fold in whipped topping!. Spoon into individual dessert dishes; refrigerate until serving!.
``````````````````````````````````````!.!.!.Www@FoodAQ@Com
APPETIZER:
Noisemakers
24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
Place a wonton wrapper on a work surface with one corner facing you; roll into a cone!. Cut the open end with a sharp scissors until edge is even!. Place a 1-in!. foil ball in opening!. Place seam side down on a greased baking sheet!. Repeat with remaining wonton wrappers!.
Bake at 375 degrees F for 10 minutes or until golden brown!. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt!. Brush over horns!. Remove to a wire rack to cool completely!. Remove foil balls!.
In a mixing bowl, beat cream cheese until smooth!. add the sour cream, lemon juice and remaining dill; mix well!. Fold in the crab!. Transfer to a pastry or plastic bag; cut a hole in the corner!. Pipe into cooled horns!.
MAIN COURSE & SIDE:
Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing
2 tablespoons olive oil
6 medium green onions, chopped
1 tablespoon minced garlic
2 (14 ounce) cans artichoke hearts, drained and chopped
2 (13!.75 ounce) cans sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1/2 cup butter, cut into pieces
1 teaspoon ground black pepper
3 cups Chicken Broth
1 (16 ounce) package Herb Seasoned Stuffing Mix
1 (5 pound) center cut boneless pork loin roast, butterflied
Ground black pepper
Garlic powder
Heat oil in large skillet!. Add green onions and garlic and cook until tender!. Add artichokes, mushrooms, parsley, butter and black pepper!. Cook and stir until butter is melted!.
Add broth!. Heat through!.
Place stuffing in large bowl!. Add broth mixture!. Mix lightly!.
Preheat oven to 400 degrees F!. Sprinkle pork with black pepper!. Spoon 3 cups stuffing mixture down the center of the pork!. Fold the sides over the filling to form a roll!. Tie the pork crosswise at 2-inch intervals with kitchen twine!. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting!.)
Sprinkle additional black pepper and garlic powder over pork!. Place pork in roasting pan and bake for 45 minutes or until cooked through but slightly pink*!. Let pork stand 10 minutes!. Remove twine before slicing!.
SERVE WITH:
Colorful Vegetable Saute
2 medium sweet red peppers, julienned
2 medium green peppers, julienned
2 medium zucchini, julienned
4 medium carrots, julienned
1 tablespoon olive or vegetable oil
4 cups thinly sliced red cabbage
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cider or white wine vinegar
1/4 cup water
1 tablespoon sesame seeds, toasted
In a large skillet, saute peppers, zucchini and carrots in oil for 5 minutes!. Add cabbage, salt and pepper; saute 1 minute longer!. Combine vinegar and water; pour over the vegetables!. Saute 3 minutes more!. Sprinkle with sesame seeds; cook and stir for 1 minute
FOR DESSERT:
Black Forest Mousse
2 cups milk
1 (3!.9 ounce) package instant chocolate pudding mix
1 (21 ounce) can cherry pie filling
2 cups whipped topping
In a bowl, beat the milk and pudding mix for 2 minutes or until smooth!. Let stand until slightly thickened, about 2 minutes!. Stir in pie filling!. Gently fold in whipped topping!. Spoon into individual dessert dishes; refrigerate until serving!.
``````````````````````````````````````!.!.!.Www@FoodAQ@Com
How proficient of a cook are you!? That info would be helpful!.
My recommendation:
Starter:
Roasted red bell pepper bisque
Roast 2 red BP's in your oven on broil until skin is black
Slip off the skin, and puree!.
In a saucepan, combine puree with 2 cups of chicken broth, 2 cloves pressed garlic, 1 tsp oregano, and 1 tsp basil!. Season with salt & pepper!. Simmer 20 min!. Serve in shallow soup bowls and garnish with a basil leaf and a generous swirl of heavy cream!. *you can be artistic with this*
Salad/veggie
Baby greens salad with toasted almonds, cherry tomatoes, feta cheese, and homemade vinegarette!. Use basalmic vinegar, honey, red wine, and oil for your vinegarette!.
Side
Wild Rice pilaf
1 cup wild rice (uncooked) should cook up into 2 cups cooked, which should be plenty!. Saute 1/2 onion, minced, 3 cloves garlic, minced, and 1/4 cup fine-chopped green onion tops in 2 T butter until onion is soft!. Add 6 oz chopped shiitake (or other) mushrooms!. Saute briefly, and add rice!. Add 1 cup chicken broth, and reduce heat!. Cook on low until all liquid evaps!. and you can shape this into a little 'pilaf tower' on plates!.
Main
Salmon en croute
1 sheet puff pastry
2 salmon filets (this would also work well with ANY fish!. Or beef!. Or chicken!. If you do beef or chicken, make a brown gravy instead of the dill sauce)
lemon
fresh dill
1 container sour cream
1/2 white wine
3T butter
Cut pastry sheet in half!. Rise and pat dry fish, and place in the center!. Drizzle with olive oil, salt & pepper!. Squeeze lemon slice over, and garnish with additional lemon slice and dill sprig!. Fold sheet up into packet, and seal!. Place seam-side up on greased baking sheet!. (You can use egg to seal up the edges)
Bake at 350 for 15-20 min!. or until golden brown
Meanwhile, melt butter in saucepan!. Add white wine, and reduce to half!. Add 1/4 cup chopped fresh dill, and sour cream!. Blend well, and reduce heat to simmer!. Serve over packets!.
Dessert
Poached asian pears with strawberry glaze
1 cup fresh strawberries *(or any berries)
2 asian pears (or other pears)
1/2 cup sweet wine (red or white doesn't matter)
2T nuts (any)
2T brown sugar
2T butter!.
Core pears WITHOUT PENETRATING BOTTOM!. Stuff with nuts, butter, and sugar!. Place in a baking pan that is VERY small - not a lot of room besides the pears!. A meatloaf pan works well!. Fill 1/2 way up pears with water!. Pour wine over pears, and into water, getting some into holes!. Bake at 350 for 45 min!. You can do this along with the fish, and it should be ready by the time you are ready to eat them!.
In saucepan, dissolve 1/2 cup sugar in 1/2 cup water!. Add sliced berries, and 1/4 cup sweet wine (marsala is good)!. Reduce until it is syrup!. Pour this over pears to serve!.
*note - you can use cheap cooking wine for all of this!. Just because it's wine, doesn't mean it has to be expensive!. Just buy a $5 bottle and call it good!. :DWww@FoodAQ@Com
My recommendation:
Starter:
Roasted red bell pepper bisque
Roast 2 red BP's in your oven on broil until skin is black
Slip off the skin, and puree!.
In a saucepan, combine puree with 2 cups of chicken broth, 2 cloves pressed garlic, 1 tsp oregano, and 1 tsp basil!. Season with salt & pepper!. Simmer 20 min!. Serve in shallow soup bowls and garnish with a basil leaf and a generous swirl of heavy cream!. *you can be artistic with this*
Salad/veggie
Baby greens salad with toasted almonds, cherry tomatoes, feta cheese, and homemade vinegarette!. Use basalmic vinegar, honey, red wine, and oil for your vinegarette!.
Side
Wild Rice pilaf
1 cup wild rice (uncooked) should cook up into 2 cups cooked, which should be plenty!. Saute 1/2 onion, minced, 3 cloves garlic, minced, and 1/4 cup fine-chopped green onion tops in 2 T butter until onion is soft!. Add 6 oz chopped shiitake (or other) mushrooms!. Saute briefly, and add rice!. Add 1 cup chicken broth, and reduce heat!. Cook on low until all liquid evaps!. and you can shape this into a little 'pilaf tower' on plates!.
Main
Salmon en croute
1 sheet puff pastry
2 salmon filets (this would also work well with ANY fish!. Or beef!. Or chicken!. If you do beef or chicken, make a brown gravy instead of the dill sauce)
lemon
fresh dill
1 container sour cream
1/2 white wine
3T butter
Cut pastry sheet in half!. Rise and pat dry fish, and place in the center!. Drizzle with olive oil, salt & pepper!. Squeeze lemon slice over, and garnish with additional lemon slice and dill sprig!. Fold sheet up into packet, and seal!. Place seam-side up on greased baking sheet!. (You can use egg to seal up the edges)
Bake at 350 for 15-20 min!. or until golden brown
Meanwhile, melt butter in saucepan!. Add white wine, and reduce to half!. Add 1/4 cup chopped fresh dill, and sour cream!. Blend well, and reduce heat to simmer!. Serve over packets!.
Dessert
Poached asian pears with strawberry glaze
1 cup fresh strawberries *(or any berries)
2 asian pears (or other pears)
1/2 cup sweet wine (red or white doesn't matter)
2T nuts (any)
2T brown sugar
2T butter!.
Core pears WITHOUT PENETRATING BOTTOM!. Stuff with nuts, butter, and sugar!. Place in a baking pan that is VERY small - not a lot of room besides the pears!. A meatloaf pan works well!. Fill 1/2 way up pears with water!. Pour wine over pears, and into water, getting some into holes!. Bake at 350 for 45 min!. You can do this along with the fish, and it should be ready by the time you are ready to eat them!.
In saucepan, dissolve 1/2 cup sugar in 1/2 cup water!. Add sliced berries, and 1/4 cup sweet wine (marsala is good)!. Reduce until it is syrup!. Pour this over pears to serve!.
*note - you can use cheap cooking wine for all of this!. Just because it's wine, doesn't mean it has to be expensive!. Just buy a $5 bottle and call it good!. :DWww@FoodAQ@Com